Ingredients
1 no ingredients
Directions
JUICE OVERLOAD
Like many parents, you may consider "natural" fruit juice a healthy
snack, and if you have a picky eater, you may be tempted to give
him/her lots of juice to supplement their diet. But young children
who drink large amounts of fruit juice, apple juice in particular,
are at risk for severe nutritional deficiencies that can interfere
with normal growth, according to researchers at the Maimonides
Medical Center in New York City. Drinking juice throughout the day
will decrease a child's appetite, making eating problems even worse.
Juices with lots of fructose and sorbitol sugars can cause diarrhea,
bloating, and cramps when not fully digested. And kids who constantly
guzzle juice from a bottle are susceptible to cavity-causing
bacteria. It's best to give young children real fruits and vegetables
or water, which is essential for a balanced diet and won't interfere
with their appetites. If you decide to serve juice, wait until your
child is a year old and serve it only in a cup as a beverage with a
meal - not as a snack. Toddlers should drink no more than four to
eight ounces of juice a day. Older kids should be limited to one or
two cups daily, each with a meal. *By Jeffrey L. Brown, M.D.,
F.A.A.P., taken from August 1994 issue of Child magazine* -Posted for
you by Michelle Bruce
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
Servings: 1 servings
Children & Juice Recipe brought to you by Recipe Ideas
Categories: Beverages; Kids
The History of Recipes
We can read the history of meal recipes way back into the far past, in truth as far into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these old cook books were just basic hieroglyphic instructions for preparing food.
Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient cooks used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and dill. For the next few years, the upper-class families of Europe tried to serve up the most extravagent banquests, and as a result cooks and their recipe collections could command a high salary. However, it was during the 1800s that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes of the day. By the advent of the twentieth century, cooking books are increasing in popularity as a result of increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Children & Juice recipe.
